Cheesemaking at Cherry Grove Farm

This past Friday, a group of Slow Food Princeton members took a trip down the road to Cherry Grove Farm in Lawrenceville, NJ to learn first-hand about cheesemaking from owner Kelly Harding.  After a tour of the farm and milking session with the cows, Slow Foodies were guided through the cheesemaking process and learned the secrets of Cherry Grove’s legendary gouda and toma primavera, and even got a peek at their upcoming bleu!  A cheese tasting was the perfect ending to a crisp autumn afternoon.

Ruthie Schwab ‘09 and Jamie Magagna ‘11 watch as Kelly Harding operates the cheese vat he imported from the Netherlands

Henry Barmeier ‘10 listens as Kelly Harding explains the techniques used to brine Cherry Grove’s legendary toma primavera